Pink Chia Pudding Breakfast

Mothers Day comes around once a year but really we should celebrate our moms each and every day! Their selflessness and unwavering love should be honoured and returned as often as possible. As a little girl I would always try to make mom breakfast in bed (this usually involved burnt toast and sloppy cereal that had been soaking in milk too long! I like to think I have got a bit better!)In May Pomegranates and Dragon fruit are in season. Using seasonal produce always makes for more tasty and beautiful food. This Pink Chia Pudding Breakfast can be eaten as a dessert or as breakfast.

Pink Chia Pudding

Makes 2
Prep Time: 5 Minutes

Ingredients

1/2 Cup Chia Seeds

1 Cup Almond Milk Unsweetened

1 Teaspoon Honey

1 Cup Double Cream Yoghurt/ Coconut Cream

1 Cup Frozen Raspberries

1 Dragon Fruit peeled

1 Banana Sliced and Frozen

Pomegranate Seeds

Instructions

Melt the honey in the microwave and add to the almond milk

Add the chia seeds to the almond milk – mix well. Spoon into the glasses and refrigerate for 1 hour.

When ready to serve – blend the yoghurt or coconut cream with the banana, raspberries and dragon fruit til smooth. Spoon onto the top of the chia seed/ almond milk mixture.